Dog Diet

The important thing to keep in mind is that in order to be balanceda dog's diet requires protein, carbohydrate, and fat, just as do the dietsof human beings and all other dog. A safe general rule is to have 14percent protein as a minimum (dry basis); 20 percent fat, and thebalance carbohydrate and minerals with some indigestible residue.These essentials, in their proper proportions, can be supplied easily and inexpensively.

Fat in the Dog's Diet. Let us stress again the fact that dogs canhandle to advantage much more fat than most people give them. Idledogs can utilize as much as 25 percent fat in their diets, whereas hard-working dogs, such as those drawing heavy loads in the Arctic, are oftenfed diets with 70 percent fat.

"Fat burns in the flame of carbohydrates." Fat and protein alone arenot as well tolerated by a dog as fat and protein with carbohydrate.Everyone knows that a fatty steak eaten alone soon becomes sickening,but that when bread or some other starch is taken along with it muchmore fat can be enjoyed. If all starchy foods are omitted, the propor-tion of fat should he lower.

Breaking Down Starch for Digestibility. Carbohydrates are so oftenlocked up by nature that foods containing them need preparation ifthey are to be of most value to any dog. Starch granules are broken down by heat; heat also reduces starch to dextrose - onefurther step in the digestive process. It is amusing to hear dog ownerssay that they never feed their dogs starch and in the same breathannounce that they give them lots of dog biscuits - which are mostlybaked starch.

Carbohydrate is found in liver in the form of glycogen (dogtarch), and this, too, is digestible. Many starches are locked up incellulose (the chief component of the cell walls of plants). Heat helpsbreak down cellulose so that dogs can digest the starch. Carrots, pota-toes, turnips, and other vegetables; apples, pears, and other fruits areoften relished in their raw state by dogs, but much of what is eaten isfound in an undigested state in the stool. Boiled or baked, and thenmashed, these foods are assimilated almost entirely.